Gluten Free Cinnamon raisin bread
- Number of Servings: 18
Ingredients
3 cups Gluten-Free Flour Blend for Bread2 pks active dry yeast2 tsp xanthan gum1 tsp salt1 1/4 cups plus 2 tbsp warm milk, divided1/4 cup vegetable oil2 eggs, at room temperature1 tbsp honey or maple syrup1tsp cider vinegar3/4 cup raisins1/3 cup sugar1 tbsp ground cinnamon
1. Line 9x5 inch loaf pan with foil dull side out. (do not use glass loaf pan). Extend sides of foil 3 inches up from top of pan. Spray with nonstick cooking spray and sprinkle with flour blend.
2. Combine 3 cups flour blend, yeast, xanthan gum and salt in large bowl. Whisk 1 1/4 cup milk, oil, eggs, honey and vinegar in medium bowl. Beat milk mixture into dry ingredients with electric mixer at low speed until batter is smooth, shiny and thick. Beat at medium-high speed 5 minutes, scraping bowl occasionally. Stir in raisins.
3. Place large sheet of parchment paper on counter; sprinkle with flour blend. Scoop batter onto center of paper. Spread batter with back of oiled spatula or dampened hands to 9x18 inch rectangle 3/4 thick. Brush remaining 2 tbsp milk over dough. Combine sugar and cinnamon in small bowl. Sprinkle all but 1 tbsp mixture over dough, leaving 1-inch border; lightly press into dough
4. Using parchment, roll dough jelly-roll style beginning at short end. Push ends in to fit length of pan and trim excess parchment paper. Lift roll using parchment and place in prepared pan (Leave parchment in pan.) Sprinkle with remaining cinnamon-sugar
5. Cover loaf with lightly oiled plastic wrap; let rise in warm place 20 to 30 minutes or until batter reaches top of pan.
6. Meanwhile, preheat oven to 375. Bake 35 to 45 minutes or until bread sounds hollow when tapped and internal temperature is 200. Remove from pan; remove parchment and foil. Cool on wire rack.
Serving Size: 18 - 1 inch pieces
Number of Servings: 18
Recipe submitted by SparkPeople user DAN552239.
2. Combine 3 cups flour blend, yeast, xanthan gum and salt in large bowl. Whisk 1 1/4 cup milk, oil, eggs, honey and vinegar in medium bowl. Beat milk mixture into dry ingredients with electric mixer at low speed until batter is smooth, shiny and thick. Beat at medium-high speed 5 minutes, scraping bowl occasionally. Stir in raisins.
3. Place large sheet of parchment paper on counter; sprinkle with flour blend. Scoop batter onto center of paper. Spread batter with back of oiled spatula or dampened hands to 9x18 inch rectangle 3/4 thick. Brush remaining 2 tbsp milk over dough. Combine sugar and cinnamon in small bowl. Sprinkle all but 1 tbsp mixture over dough, leaving 1-inch border; lightly press into dough
4. Using parchment, roll dough jelly-roll style beginning at short end. Push ends in to fit length of pan and trim excess parchment paper. Lift roll using parchment and place in prepared pan (Leave parchment in pan.) Sprinkle with remaining cinnamon-sugar
5. Cover loaf with lightly oiled plastic wrap; let rise in warm place 20 to 30 minutes or until batter reaches top of pan.
6. Meanwhile, preheat oven to 375. Bake 35 to 45 minutes or until bread sounds hollow when tapped and internal temperature is 200. Remove from pan; remove parchment and foil. Cool on wire rack.
Serving Size: 18 - 1 inch pieces
Number of Servings: 18
Recipe submitted by SparkPeople user DAN552239.
Nutritional Info Amount Per Serving
- Calories: 92.2
- Total Fat: 3.8 g
- Cholesterol: 21.2 mg
- Sodium: 152.2 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 0.9 g
- Protein: 1.8 g
Member Reviews